"Creativity for a chef is bringing out an ingredient's flavor." 5/7/19
Tastes of Korea's Past and Present
As a student studying food and nutrition, Kim Byung-Jin came across a 17th-century text called Eumsik Dimibang. The recipe book, whose title loosely translates to "discovering the taste of food," is filled with dishes preferred by nobles and how-tos on storing and fermenting food. Today, as the executive chef at Gaon, a three-star Michelin awarded restaurant, Byung-Jin references the wisdom and recipes of the Eumsik Dimibang's author, Jang Gye-Hyang.
Angelito "Ange" Gujeldi is what is known as a nest gatherer. Following in the footsteps of his father and his grandfather, Ange climbs jagged rock faces and ventures into caves nestled in the rocks of Nabat, an island in the Philippines, to collect nests spun from the saliva of swiftlet birds. It's dangerous work, but it pays well.
Building 15-Foot-Tall Pianos
David Klavins is a pianist who, for years, could not find pianos that made the sounds he imagined in his head. So he began building pianos to his own specifications in a workshop in Vác, Hungary, and they are truly unique creations.
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